Atlantic Wolffish Provençal

 

Put baguette or Greek flatbread and fleur de sel at disposal on the table, they are perfect complements to the dish.

Preparation You'll need: A tajine or casserole dish Aluminium foil or well closing lid A medium sized pot
Ingredients (for 2 persons) Fillets of Atlantic wolffish, 300-400 g around 350 g hard cooking potatoes ½ red bell-pepper 100 g courgette if you're doing the recipe for more than just 2 or 3 persons, you might do the variation of taking two kinds of courgette, half green, half yellow. 350 to 400 g small tomatoes 20 black olives with pits 6 Tbsp. olive oil 3 Tbsp. lemon juice Salt, pepper, 1 Tbsp. Herbes de Provence
Preparation ChezTeddy Tip: Simple way to peel tomatoes Rinse them Keep skimmer in reach Bring in a medium sized pot enough water to boil Throw in all tomatoes at once and let them cook for 10 to 20 seconds (small or ripe ones shorter, large ones with thick peel or not so ripe ones a bit longer), don't pour water, get tomatoes out with the skimmer put in plate a short time to let the cool off Peel the tomatoes (see above ;-). Peel the potatoes, cut in thin slices, add ca. 1 tsp salt to the still hot water, bring to boil and let the potatoes simmer for 3 to 4 minutes. In the meantime you can easily remove the peel of the tomatoes. Then pour the water, set pot with the potato slices aside for a short time to cool off. Cut the bell-pepper in stripes and the courgette and tomatoes in thin slices. Cut the fillets in two pieces for each person (each around 80 to 90 grams). Pour a bit of the Olive oil (1-2 table spoons) into the tajine or casserole and then add the ingredients in layers. First the potato slices, then the courgette, fish fillets, tomatoes, bell-pepper in stripes and finally 20 olives. Season well with salt, pepper and Herbes de Provence (1 Tbsp), and sprinkle with the rest of the olive oil (4 to 5 Tbsp) and lemon juice (3 Tbsp). Finally cover the casserole (lid or aluminium foil) and finish cooking in the oven at ca. 170℃ for 40 to 50 minutes.